Go Back
Harvest stew with smoked sausage — One-pot family dinner with winter squash and potatoes Pinterest recipe pin

Harvest Stew with Smoked Sausage

A hearty stovetop harvest stew with smoked sausage, winter squash, root vegetables, and a lightly thickened savory broth — a balanced one-pot meal for cooler nights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces smoked kielbasa-style sausage sliced into 1/2-inch rounds
  • 1 tablespoon olive oil
  • 1 large yellow onion diced (about 1 1/4 cups)
  • 2 medium carrots peeled and cut into 1-inch pieces (about 1 cup)
  • 2 stalks celery diced (about 3/4 cup)
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 cups winter squash peeled and cut into 1-inch cubes (butternut or kabocha)
  • 2 cups Yukon gold potatoes cut into 1-inch cubes
  • 4 cups low-sodium chicken broth or vegetable broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon fresh thyme leaves chopped (or 1 teaspoon dried thyme)
  • 2 tablespoons chopped fresh parsley plus more for serving
Optional additions
  • 1 15-ounce can white beans, drained and rinsed (optional)
  • 1/2 teaspoon crushed red pepper flakes optional for heat

Equipment

  • 1 6-quart Dutch oven or heavy 5–6 quart pot with lid
  • 1 Small sauté pan
  • 1 Chef's knife and cutting board
  • 1 Measuring cups and spoons

Method
 

Prepare
  1. Pat the sausage slices dry with paper towels and cut vegetables into roughly 1-inch pieces for even cooking.
Brown the sausage
  1. Heat a 6-quart Dutch oven over medium heat and add 1 tablespoon olive oil. Brown the sausage in a single layer, 2–3 minutes per side, then transfer to a plate leaving about 1 tablespoon of fat in the pot.
Sauté aromatics
  1. Add the diced onion, carrots, and celery to the pot and sauté over medium-low heat until translucent and beginning to color, 6–8 minutes. Add minced garlic and 2 tablespoons tomato paste and cook 30–45 seconds until fragrant.
First simmer
  1. Return the browned sausage to the pot with the cubed potatoes and add 3 cups of broth. Bring to a gentle simmer, cover, and cook 10 minutes.
Second simmer
  1. Add the cubed squash and the remaining 1 cup broth, partially cover, and simmer another 10–12 minutes until all vegetables are fork-tender but not falling apart. Taste and add 1 teaspoon kosher salt and 1/2 teaspoon black pepper, adjusting as needed.
Finish and thicken
  1. In a small sauté pan, melt 2 tablespoons butter over medium heat, whisk in 2 tablespoons flour and cook 1–2 minutes. Whisk in 1/2 cup hot stew liquid to form a smooth slurry, then stir it into the stew and simmer 2–3 minutes to thicken. If you need gluten-free thickening, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water to form a slurry, stir it into the stew off the heat, then return the pot to a gentle simmer for 1–2 minutes until thickened. Stir in 1 tablespoon chopped fresh thyme and 2 tablespoons chopped parsley.
Serve
  1. Ladle into bowls, garnish with additional parsley, and serve with crusty bread or noodles as desired.

Notes

Brown the sausage first and reserve only 1 tablespoon fat for sautéing aromatics to avoid a greasy stew. If you need gluten-free, replace the flour roux with a cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons cold water); whisk the slurry into the stew off the heat, then return the pot to a gentle simmer for 1–2 minutes to activate the thickener. Refrigerate leftovers up to 4 days; freeze cooled portions up to 3 months (expect softer squash after freezing).